Tuna Ragù

Name: Tuna Ragù (Ragù di Tonno)
Cuisine: Italian
Ingredients: 1 tablespoon salted capers, soaked in water for 10 minutes, then drained; 1 kg (2¼ lb) polpa di pomodoro; 1 onion, finely sliced; 4 anchovy fillets, chopped; Salt and Freshly ground black pepper; Salt and Freshly ground black pepper; A few sprigs of mint; 6 tablespoons olive oil; A nice piece of fresh tuna, weighing 1.25 kg (2½ lb); 3 garlic cloves, cut into slivers

Ragù di Tonno

Preparation info

Serves
6

Difficulty
Easy

Appears in

Antonio Carluccio's Southern Italian Feast

By Antonio Carluccio

Published 1998

About

This recipe is from Sicily, where tuna is cooked in many different ways. You can serve it with pasta, tossing the pasta with the tomato sauce and then eating the tuna afterwards as a main course. The tuna can also be eaten cold, which makes it easier to slice.

Ingredients

A nice piece of fresh tuna, weighing 1.25 kg (2½ lb)
3 garlic cloves, cut into slivers
A few sprigs of

Europe
Italy
Fish course
Pescatarian
Gluten-free

Method

With a small, sharp knife, make a few incisions in the tuna and insert the garlic slivers and sprigs of mint. Tie with string to keep the tuna in shape.

Heat the olive oil in a large pan and fry the tuna on a high heat just until browned on both sides. Reduce the heat, add the onion and fry until soft, then add the anchovy fillets and capers. Stir in the tomato pulp and